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Ingredients
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2 (11.25 ounce) cans chili beef soup
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1 (8 ounce) jar taco sauce
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1 (2.25 ounce) can chopped black olives, drained
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1 onion, chopped
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1 (8 ounce) package shredded Cheddar cheese
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1 (8 ounce) package shredded Monterey Jack cheese
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
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Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
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Cook in the preheated oven 10 minutes, or until the cheese has melted.
Nutrition Facts (per serving)
223 | Calories |
14g | Fat |
13g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 223 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 41% |
Cholesterol 42mg | 14% |
Sodium 793mg | 34% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 12g | 24% |
Vitamin C 2mg | 3% |
Calcium 298mg | 23% |
Iron 1mg | 7% |
Potassium 260mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.